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Return to browsing category: Vegetarian/Vegan

Tofu and Gnocchi Soup by Jennifer V serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Adapted from Olive Garden's Chicken and Gnocchi Soup

Ingredients:

8 oz

firm tofu

4 cups

vegetable broth (chicken flavor)

2 cups

soy milk

1 stalk

celery

2 cloves

garlic

carrot

1/2

onion

2 cups

spinach

1 tbs

olive oil

1 tsp

thyme

16 oz

potato gnocchi

1 tbs

cornstarch

Directions:

Drain and rinse tofu; cut into small cubes. Wash and prepare veggies: dice celery, mince garlic, peel and shred carrot, dice onion, and tear spinach into small pieces. Saute the onion, celery, garlic, and carrot in olive oil over medium heat until onion is translucent. Add tofu, broth, thyme, and salt and pepper to taste. Heat to boiling and then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add soy milk and spinach; cook for another 2-3 minutes or until spinach is wilted. Whisk in cornstarch dissolved in 1-2 tbs water. Allow to thicken slightly. Serve warm.

Categories:

Dairy Free
Main Dishes
Vegetarian/Vegan